Sunday Brunch: Previewing The Supper


>>IT’S TIME FOR SUNDAY BRUNCH. JOINING US, ZACH MILLS FROM WIT AND WISDOM. >>THANKS FOR HAVING ME. >>WHAT ARE YOU MAKING?>>>START OFF THE DAY WITH SOMETHING KIND OF BREAKFAST, BRUNCHY KIND OF GIG. SO WE’RE DOING A PHARAOH BOWL. GRAIN BOWLS ARE A BIG THING RIGHT NOW. >>GRAIN IS EVERYWHERE. >>IT IS EVERYWHERE. WE’VE GOT OUR TOASTED FARROW TOOKED IN VEGETABLE STOCK AND SPINACH. >>COULD YOU MAKE THIS WITH KEENWA IF YOU WANTED TO. >>YOU COULD WITH QUINOA, BULL GUR WHEAT. >>THIS IS BACON BITZ?>>BACON BITS. THIS IS MISO VINAIGRETTE, A LITTLE BIT OF MISO, SIRACHA, OLIVE OIL. WE’RE GOING TO MIX THAT UP. >>MIXING AS I’M SHAKING AND YOU’RE GETTING THE SPOON. IS THIS ON YOUR SUNDAY BRUNCH MENU. >>IT IS. IT’S ABOUT TO HIT OUR BREAKFAST MENU AS WELL. >>YOU GUYS ARE ALWAYS CHANGING THINGS UP. >>WE JUST HIT SPRING SO GOT TO LIGHTEN THINGS UP FOR THE SPRINGTIME. >>TELL US WHERE YOU’RE LOCATED.>>IN THE FOUR SEASONS HOTEL DOWNTOWN. >>AND YOU’VE GOT A COOKING COMPETITION COMING UP.>>I DO INDEED. SO WE’RE DOING THE SECOND ANNUAL SUPPER, WHICH IS TO BENEFIT ST. AGNES FOUNDATION. >>COMING UP ON THE 21ST. >>THE 21ST, YES, OF THIS MONTH. IT WILL BE AT LOYOLA BLAKEFIELD AND IT’S THREE CHEFS, MYSELF CHRIS BECKER AND MARK LEVY, AND I ACTUALLY WON LAST YEAR SO CHRIS AND MARK GO AGAINST EACH OTHER IN ORDER TO THEN GO AGAINST ME. >>WHAT DOES THE ST. AGNES FOUNDATION SUPPORT. >>ST. AGNES FOUNDATION IS A HOSPITAL GROUP THAT ALL DONATIONS GO TO RESEARCH AND EDUCATION FOR MEDICAL PURPOSES. IT IS A GREAT, GREAT, GREAT CAUSE. SO WE’RE VERY EXCITED TO BE A PART OF THAT. >>WHAT WERE THE THINGS YOU PUT ON THERE?>>PICKLED RED ONION, PICKLED FENNEL AND BECAUSE IT’S BRUNCH, WE POACHED AN EGG. WE’RE GOING TO BLO PLOP THAT ON THERE. >>THAT LOOKS LIKE A TOP ROW OF TEETH. >>IT’S DELICIOUS, I PROMISE. >>I’M GOING TO TAKE A BITE OF THAT BECAUSE I’M SKEPTICAL. >>IT’S A LITTLE ACIDIC. IT’S REALLY GOOD. >>IT BRIGHTENS THINGS UP. >>SINCE I TOUCHED IT, I’M GOING TO PUT IT OVER THERE IN CASE BE IN COMES IN. >>THEN SILL AN TRO. >>WHAT ELSE IS ON YOUR MENU?>>LOTS OF NEW STUFF. SO LOTS OF ASPARAGUS AND ENGLISH PEAS AND A LITTLE BIT OF EVERYTHING FOR THE SPRING. WE’RE VERY EXCITED. >>AND YOU’RE DOING LAMB

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